Forgot to mention that I have a garden now and I've started growing some cayenne and scotch bonnet peppers from seeds I've saved. Don't actually know how they will turn out in this climate, but you never know. A sort of generic recipe is to char onions, garlic, tomatoes and peppers in a pan or grill. Then blend everything with salt and lime juice. I've discovered that roasting the peppers whole without cutting the ends off decreases the likelihood of fumigating yourself.